Thursday, March 1, 2012


The first day of autumn and already the leaves are falling.  The garden is loving the rain, though.  Especially the zucchinis.  Which is good because  the more zucchinis the more I can make Zucchini and Haloumi fritters.  They're equally great for an evening meal, served with salad, or for a party served as tapas  - it's the same recipe though.  They are really delicious hot or cold.  The recipe is based on one from this book.

Zucchini and Haloumi Fritters
300g zucchini (i used 3 mid sized ones)
200g haloumi cheese
2 T chopped chives
1/4 cup flour (i used buckwheat coz it is gluten free)
2 eggs

coarsely grate the zucchini and the cheese (food processor makes this very quick)
combine all the above ingredients
heat a small amount of oil in heavy based frying pan
form fritters using heaped spoonfuls of the mixture and cook in batches - about 2 minutes each side or until golden and firm.  Drain on crumpled paper towel.

Delicious served with tomato relish and/or Greek style yoghurt.

For tapas make the fritters smaller.  decorate each with a wee dob or relish and a wee dob of yoghurt and a few sprinkles of chives.  Could also be made a bit more rectangular for dipping into an accompanying sauce

Can be served hot or cold.

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